How it’s made

How does garlic become black? They are usually surprised to hear that the unique color, taste, and texture of our product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has been around for many thousands of years.

Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.

The real magic happens during our carefully controlled process, developed over many years to optimize the flavor and texture of fermented garlic. This process starts with great garlic, and ends with great black garlic.

Black Garlic, Inc. uses the finest garlic. Our direct relationship with farmers enables us to select the raw garlic that will produce the best black garlic.

Most of the magic happens behind the closed doors of our patented machine. An experienced technician monitors heat and humidity for three weeks, regularly sampling the garlic for quality and consistency.

Black garlic is placed on special racks to cool and dry over the course of one week. Again, an expert samples the product as it dries for quality assurance.

Even after cooling, not every bulb of black garlic meets our high standards. We sort and package every batch by hand to ensure that only the best of the best make it to you.

That's what they said.

Don't let looks fool you: This black garlic (fermented under high heat for a month) is culinary gold.—epicurious